LIQUID CAJUN CRAB BOIL RECIPES

Name: Seafood Gumbo
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6-8 serving(s)
Ingredients: 1/4 cup oil; 3 -4 tablespoons flour; 2 onions, chopped; 2 stalks celery, chopped; 1 (1 lb) bag frozen chopped okra; 1 quart chicken broth; 1 (16 ounce) can whole tomatoes, w/liquid; 4 -5 cloves garlic, crushed; 2 bay leaves; 2 -3 tablespoons crab boil, tied in cheesecloth; salt & pepper; hot pepper sauce; 2 lbs raw shrimp, peeled; 1 lb crabmeat or 2 cans crabmeat; 1 pint oyster (OPTIONAL); 1 lb firm white fish fillet (halibut, white fish, cod); 1 tablespoon gumbo file powder

SEAFOOD GUMBO RECIPE - FOOD.COM - FOOD.COM - RECIP…

Seafood Gumbo Recipe - Food.com - Food.com - Recip… image

This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to recipe#3252 by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup oil
3 -4 tablespoons flour
2 onions, chopped
2 stalks celery, chopped
1 (1 lb) bag frozen chopped okra
1 quart chicken broth
1 (16 ounce) can whole tomatoes, w/liquid
4 -5 cloves garlic, crushed
2 bay leaves
2 -3 tablespoons crab boil, tied in cheesecloth
salt & pepper
hot pepper sauce
2 lbs raw shrimp, peeled
1 lb crabmeat or 2 cans crabmeat
1 pint oyster (OPTIONAL)
1 lb firm white fish fillet (halibut, white fish, cod)
1 tablespoon gumbo file powder

Steps:

To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
In large dutch oven, saute onion, celery, and okra until limp.
Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
Simmer for 2 hours.
10 minutes before serving, add all raw fish and seafood and the file powder.
Simmer until done, but do not boil.
Serve over bowls of rice.

Nutrition Facts : Calories 479, FatContent 15.1, SaturatedFatContent 2.3, CholesterolContent 311.3, SodiumContent 2144.7, CarbohydrateContent 21.7, FiberContent 4.4, SugarContent 5.4, ProteinContent 62

LOW-COUNTRY BOIL RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Low-Country Boil Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories main-dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning (such as Zatarain's)
4 pounds medium red potatoes
2 to 3 medium sweet onions, such as Vidalia, peeled and quartered if large
2 1/2 pounds cured, smoked pork sausage links, cut into 3-inch pieces
8 ears of corn, cut in half
4 pounds medium shrimp

Steps:

Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.

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